| Ingredient | ULF # | Portion |
|---|---|---|
| S/O Icelandic 4 oz. - 6 oz. Haddock Loin | 643740 | 2 each |
| Chef Robert’s Breading | 430356 | 3 oz. |
| Rotella Sour Dough Bread 3/4” | 715805 | 2 slices |
| McCain Steak Fry | 701731 | 7 oz. |
| ULF Tartar Sauce | 275107 | 2 oz. |
| ULF Cocktail Sauce | 275206 | 2 oz. |
| Lemon | 105130 | 2 wedges |
| N/D Packer 5-Way Cabbage Mix | 143110 | 4 oz. |
| Highland Market Heavy Duty Mayo | 463342 | 1 oz. |
| Cargill Cane Sugar | 350158 | 0.5 oz. |
| White House White Vinegar | 289042 | 0.5 oz. |
| Baron Spices Celery Seed | 290814 | 0.5 tsp. |
Coat haddock with Chef Robert’s breading mixture. Allow to rest for 2 minutes and deep fry for 5-6 minutes in 350°F fryer. Fry steak fries until golden brown and toast sour dough bread. Serve with coleslaw, tartar sauce, cocktail and lemon.
Coleslaw: Combine 5 way cabbage mix with mayo, sugar, vinegar, and celery seed.
